Cold-particle suspension has been used for years in meat and poultry plants, but today's technology is significantly advanced.
A number of suspension systems began appearing in meat processing in the mid 1980s. Most eventually were withdrawn from the market. Fat buildup in the injectors resulted in frequent maintenance shutdowns and lost production. One of the early innovators was Ivo Cozzini. His Chicago-based namesake company has revised and refined the technology to overcome specific application hurdles and to adapt it for a changing processing environment. Today, the system can be found in plants throughout the world. Greg Grady, director of technical services, oversees most of the installations and product applications at Cozzini Inc. Food Engineering recently spoke with Grady as he was preparing for a three-week trip to clients in Russia, China and beyond.